2-3 kilograms mussels
2 tablespoons olive oil
4 spring onions, sliced
2 chorizo sausages*, sliced
3 cloves garlic, sliced
1 bay leaf
1 long red chilli, seeded and sliced
splash of dry white wine
2 tomatoes, diced
1 lemon chopped flat-leaf parsley
2 cloves garlic, crushed
½ teaspoon salt
finely grated zest 1 lemon
½ teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil lemon juice
sea salt and freshly ground pepper
Aioli: Put the garlic, salt, lemon zest, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add lemon juice and season. The lemon juice will thin down the aioli. Refrigerate until ready to use.
Mussels: Clean and de-beard the mussels under cold running water. Discard any with broken shells or that don’t close when tapped against the bench.
Heat the oil in a large saucepan and cook the spring onions, chorizo, garlic, bay leaf and chilli for 2 minutes. Add the wine, tomatoes and mussels and cover tightly. Shake the pot occasionally and cook until the mussels have opened. Stir in a good squeeze of lemon juice and the flat-leaf parsley.
To serve: Tip into a large bowl and serve with aioli and crusty bread for mopping up the juice.
Cook's Tip: Fresh or dried chorizo can be used. If using fresh, peel off the skin and break into 2 cm lengths.